• Food Science of Animal Resources
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• v.37 no.1
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• pp.10-17
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• 2017

This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or Monascus and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (p<0.05). After 10 d storage, the pH values decreased in treated sausage samples (p<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasing Monascus and Laccaic acid amounts (T2-T4, T5-T7). The addition of Monascus and Laccaic acid had significantly higher hardness and springiness values (p<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition of Monascus and Laccaic acid could improve the redness of the products.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.390-401
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• 2023

Major components of lac coloring include laccaic acids A, B, C, and E. The Korean Food Additive Code regulates the use of lac coloring and prohibits its use in ten types of food products including natural food products. Since no commercial standards are available for laccaic acids A, B, C, and E, a standard for lac pigment itself was used to separate laccaic acids from the lac pigment molecule. A standard for each laccaic acid was then obtained by fractionation. To obtain pure lac pigment for use in food by High performance Liquid Chromatography Photo Diode Array (PDA), a C8 column yielded the best resolution among various tested columns and mobile phases. A qualitative analytical method using High Performance Liquid Chromatography (HPLC) Tandem Mass(LC-MS/MS) was developed. The conditions for fast and precise sample preparation begin with extraction using methanol and 0.3% ammonium phosphate, followed by concentration. The degree of precision observed for the analyses of ham, tomato juice and Red pepper paste was 0.3-13.1% (Relative Standard Deviation (RSD%)), degree of accuracy was 90.3-122.2% with r²=0.999 or above, and recovery rate was 91.6-114.9%. The limit of detection was 0.01-0.15 ㎍/mL, and the limits of quantitation ranged from 0.02 to 0.47 ㎍/mL. Lac pigment was not detected in 117 food products in the 10 food categories for which the use of lac pigment is banned. Multiple laccaic acids were detected in 105 food products in 6 food categories that are allowed to use lac color. Lac pigment concentrations range from 0.08 to 16.67 ㎍/mL.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.8
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• pp.1248-1253
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• 2002

Coocus laccae(Laccifer lacca Kerr), usually known as Lac, is a kind of cocoon which is parasitic on the tree around India and China. It contains the laconic acid of red colored dyes and has been used for cosmetic or natural dyeing prior to the introduction of New World cochineal. Nevertheless, the characterization of lac has not been studied, very little informed. The purpose of this study is to examine the effects of dyeing conditions fur Lac extract, such as pH of dye bath, concentration of Lac exact dyeing temperature and time, to find out the optimum conditions. The results were as follow. 1. The highest K/S values of the silk and wool was shown at PH 3 and PH 4. 2. K/S values of the silk came to nearly the adsorption equilibrium state at 40$^{\circ}C$ and the curve of wool showed a dramatic increase with the increase of temperature. 3. Dyed silk and wool fabrics showed good light fastness without using mordants.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.75-81
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• 2009

Product quality and shelf-life effect of sodium lactate (SL) in combined with chitosans with various molecular weights (MW) in low-fat sausages (LFSs) stored at $10^{\circ}C$ were evaluated. LFSs with SL and chitosans had 75-76% moisture, 1-2% fat, and 15.8-17.1% protein with a pH range of 6.3-6.6. Water holding capacity was decreased, but most textural properties were increased with the addition of chitosan with MW of 30-40 kDa. Hunter a (redness) values were also increased with the addition of sodium lactate and chitosans in combination with laccaic acid at the level of 0.05%, resulting in similar Hunter a value of 150 ppm of sodium nitrite. The combination of SL and chitosans slightly extended the shelf-life of LFSs approximately 3-6 days at $10^{\circ}C$, resulting in inhibition the growth of L. monocytogenes and E. coli O157:H7, as compared to the control. However, the inhibition of microbial growth at $10^{\circ}C$ was not as strong as that at $4^{\circ}C$. Thus, the storage temperature should be as low ($<4^{\circ}C$) as possible to have a maximum antimicrobial activity in LFS containing SL and various chitosans.

• Journal of Conservation Science
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• v.32 no.3
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• pp.385-394
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• 2016

A fabric excavated from tombs or passed down is not easy to find its original color as it degrades and discolors by UV and visible rays, oxygen and microorganisms. LC-MS analysis is commonly used for separating and analyzing colors, but color extraction process is complicated and important in dye-qualitative analysis. To extract red colors from a fabric which is dyed with safflower and lac, solvents; hydrogen chloride, pyridine and oxalic acid are used and oxalic acid was the most effective solvent. Meanwhile, dyed samples were put in degradation condition; UV-A for 168 hours and analyzed with LC-MS to find out its colors'chemical changes. As a result, carthamin is detected in $T_R$ 13 min and laccaic acid A is detected in $T_R$ 10 min. However carthamin is not detected in a degraded fabric dying with safflower, it could be identified as a safflower fabric by the molecular weight of m/z 931. Through this study the most optimal method for red color extraction is found so it is expected to be used as a base line data for red color LC-MS analysis.